食品伙伴網(wǎng)訊  據(jù)歐盟食品安全局（EFSA）消息，12月21日歐盟食品安全局就瓊脂作為食品添加劑的安全性再次發(fā)布意見。

 

    歐盟專家組對瓊脂的安全性進(jìn)行評估發(fā)現(xiàn)，瓊脂的基因毒性不會對人體構(gòu)成影響，大鼠、小鼠實(shí)驗也未發(fā)現(xiàn)致癌性，口服實(shí)驗也未發(fā)現(xiàn)顯著的副作用。因此專家組得出結(jié)論認(rèn)為，沒有必要制定瓊脂ADI值，瓊脂作為食品添加劑無食品安全風(fēng)險。

 

    部分原文報道如下：

 

    The EFSA Panel on Food Additives and Nutrient Sources added to Food （ANS） provides a scientific opinion re-evaluating the safety of agar （E 406） as a food additive. In the European unio （EU）， agar （E 406） has been evaluated by the Scientific Committee for Food （SCF） in 1989, who allocated to agar a not specified acceptable daily intake （ADI）， and by the Joint FAO/WHO Expert Committee on Food Additives （JECFA） in 1974, who considered very few data to conclude to a not limited ADI. According to the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation （EU） No 257/2010, the Panel considered that the safety assessment is limited to the use and use levels received from industry in 7 food categories for which data were considered in this opinion out of the 70 food categories in which agar （E 406） is authorised; an indicative high refined exposure assessment up to 26 mg/kg body weight （bw） per day has been calculated in toddlers at the 95th percentile （non-brand-loyal scenario）； agar is unlikely to be absorbed unchanged and slightly fermented by intestinal microbiota; sufficient toxicity data were available; there was no concern with respect to the genotoxicity of agar; no carcinogenic effects were reported in carcinogenicity studies in mice and rats at the doses of 4,500 mg/kg bw per day and 2,500 mg/kg bw per day, respectively, the highest doses tested; oral intake of agar （4,500 mg/person corresponding to 64 mg/kg bw per day） was tolerated in humans for 12 weeks without noticeable side effects. Therefore, the Panel concluded that there is no need for a numerical ADI for agar and that there is no safety concern for the general population at the refined exposure assessment for the reported uses of agar as a food additive.

 

    原文鏈接：http://www.efsa.europa.eu/en/efsajournal/pub/4645